SD grill master opens new spot

Phil Pace explains why his barbecue is perfect for Petco

Phil Pace, otherwise known as the guy who invented the Broham sandwich (which is pulled pork on coleslaw), is one of San Diego’s most beloved citizens.

He’s the inventor of the sauce that launched Phil’s BBQ, his popular barbecue restaurants with locations in Point Loma, Santee and San Marcos. Recently, Pace launched his latest project, a Phil’s BBQ inside Petco Park — just in time for the home opener.

The North County-based restaurateur, who moved to San Diego in 1992, opens up about everything except what’s in his secret sauce.

Q: Please describe what you do.

A: Nowadays, it feels like I am more of a teacher than a grill master. I still have a presence in all of my restaurants and I’m still hands-on, but my emphasis is now about teaching others to have a passion for perfection, a discipline for detail and to be empowered in the execution of our business.

Q: Why did you invent your own barbecue sauce?

A: At the time, I was a teenager in Ohio working in my parents’ Italian restaurant. We used pork ribs as a flavoring element in our spaghetti sauce. I actually came up with the BBQ sauce recipe as a result of playing around and experimenting with ribs and other ingredients in our restaurant.

Q: When did you realize it was good?

A: In Ohio, I entered a number of rib “Burn-Offs” (or, barbecue rib cook-offs). I realized my BBQ sauce recipe was good when I won first place in a number of these contests in the Midwest.

Q: When and where did you open your first restaurant?

A: I actually opened my first BBQ restaurant in Ohio when I was 18. After opening a second location, I sold the business and moved to San Diego. I took some time away from being an owner-operator until I got the bug once again to open up Phil’s BBQ in 1998.

Q: In the beginning, how did San Diegans react to a barbecue place?

A: From day one, we developed a loyal, cultlike following. Our first location was a small hole-in-the-wall in Mission Hills, on Goldfinch Street. The aroma of the mesquite-grilled BBQ drew customers from all over the county, and it wasn’t too long before there was a line of customers waiting to dine-in or takeout Phil’s BBQ.

Q: How many people know what’s in the top-secret recipe?

A: Only two people know, and that’s how it’s going to remain.

Q: Can you tell us just one ingredient?

A: Upon advice of counsel, I cannot say.

Q: Why did you want to open a location in the ballpark?

A: It’s an opportunity for our organization to institutionalize our brand and to expose our concept and foods to people who may not otherwise have tried Phil’s BBQ. Besides, summer, barbecue and Padres baseball — that’s a match made in heaven!

Q: How has the business changed once you started getting national attention (like being featured on The Food Network and Travel Channel)?